Anchored since the 19th century in Barbaresco, the Rocca family has specialized in the Rabajà cru. In 1978, Bruno decided to vinify himself under his name, giving birth to prestigious Barbarescos from the Rabajà, Currà, and Marcorino crus. Today, with his children Luisa and Francesco, he manages about 12.5 hectares of vineyards in the Barbaresco, Neive, and Monferrato areas.

Philosophy & winemaking

Bruno Rocca works in sustainable viticulture, strongly oriented towards organic practices, without synthetic chemicals. Fermentations are spontaneous, in stainless steel or wooden vats, with a selection of old wood (minimum 40 months of drying). The aging process is targeted to enhance the fruit and minerality rather than impose the wood, with gentle and long fermentations, measured extraction, and aging in barrels or large casks depending on the cuvées.

Iconic cuvées

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  Barbaresco (classic): a blend of Fausoni, Currà, and San Cristoforo plots, a clear expression of terroir Nebbiolo.

  
  
  
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  Barbaresco Rabajà: flagship wine of the Rabajà cru, powerful, refined, emblematic.

  
  
  
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  Barbaresco Currà: more elegant and feminine, finesse and delicacy, in Riserva versions for great years.

  
  
  
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  Barbaresco Marcorino & Maria Adelaide: specific crus from old vines, very distinctive and rare.

  
  
  
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  Langhe Nebbiolo “Fralù”: from young vines, more accessible style, but respectful of Nebbiolo.

  
  
  
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  Barbera d’Alba, Barbera d’Asti, Dolcetto d’Alba “Trifolé”, Langhe Chardonnay “Cadet”: complete the range, expressing the generosity and freshness of Piedmont.

  
  
  

Wine style

The wines of Bruno Rocca combine purity, elegance, and structure, in an athletic and modern style but rooted in tradition. The Barbarescos are fresh, mineral, with silky tannins and great finesse—the Rabajà is a reference of the cru. The more accessible reds combine fruit and tension, while the Chardonnay stands out for its elegant minerality.